Reuben Soup

Name: Reuben Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 6 servings
Cuisine: Europe, German
Ingredients: 1/2 cup chopped onion; 1/2 cup sliced celery; 2 tablespoons butter; 1 cup chicken broth; 1/2 teaspoon baking soda; 2 tablespoons cornstarch; 2 tablespoons water; 3/4 cup sauerkraut, rinsed and drained; 2 cups half-and-half cream; 2 cups chopped cooked corned beef; 1 cup shredded Swiss cheese; Salt and pepper to taste; Rye croutons, optional

Total Time Prep: 20 min. Cook: 15 min.

Yield about 6 servings

Test Kitchen Approved

What's Reuben soup? Imagine all the flavors of a classic Reuben sandwich brought together in the form of a creamy, warm and hearty soup.

Ingredients

1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

Directions

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

Nutrition Facts

1 cup: 329 calories, 25g fat (13g saturated fat), 104mg cholesterol, 909mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 15g protein.

When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan

Recipe Creator